Grilled Crawfish-Stuffed Chiles Rellenos with Salsa and Sour Cream

Total Time:
1 hr 40 min
50 min
50 min

4 to 6 servings

  • 1/2 pound crawfish tails or small, peeled shrimp
  • 1 tablespoon Creole seasoning, recipe follows
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1/3 cup chopped green onions
  • 2 teaspoons minced garlic
  • 12 large fresh poblano or New Mexico chiles
  • 2 large ears corn
  • 1/2 teaspoon salt
  • 6 ounces crumbled soft fresh goat cheese (such as Montrachet), room temperature
  • salt
  • 6 ounces grated Colby or mild cheddar cheese
  • Salsa, optional
  • Sour cream, optional
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat a gas or charcoal grill. Season the crawfish tails with the Creole seasoning. In a medium, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the green onions and garlic and saute for 1 minute. Add the crawfish tails and saute for 2 minutes. Remove from the heat.

  • Char the chiles over the grill until blackened on all sides. Meanwhile, rub 1 teaspoon olive oil on each ear of corn and sprinkle with the salt. Grill the corn until cooked through, about 8 to 12 minutes. Remove the corn from the grill and let cool. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Peel and seed the chiles, leaving the stem end intact, and set aside.

  • Cut the corn from the cob and place the kernels in a mixing bowl. Add the crawfish tails, goat cheese and Colby cheese, and mix well. Form the mixture into 12 equal portions, about 3 tablespoons each, and stuff into the seeded chiles, pressing to close.

  • Place the stuffed chiles on the hot grill and cook, turning, until the cheese is just melted, about 3 minutes. Serve immediately with salsa and sour cream for dipping, as desired.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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